Pico de Gallo

3 yellow or red onions

12 Roma or fleshy tomatoes

2 cups fresh cilantro leaves

2 to 3 jalapenos

1 lime

Salt

Dice up equal quantities of onion and tomato. Roughly chop the cilantro. Slice 1 or 2 jalapenos in half and scrape out the seeds. Dice the jalapenos very finely. Now dump the four ingredients into a bowl. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Season to taste, with salt or more diced jalapeno. Serve on tacos or tortilla chips.